You will need:
Start by heating some water in a large pot for the pasta. Add 2-3 tablespoons salt and 2 teaspoons oil. I don't measure this but your water should be salty. Once the water boils, cook your pasta in this water according to the box instructions al dente. Before you drain your pasta, reserve some pasta water for later. Next wash and drain your shrimp. Add the cajun seasoning (or your favorite fish seasoning) and mix. Let this marinate and drain. In a pot cook your veggies. Heat some oil and sauté the veggies until they have a little bit of color on them. Set aside. Season with salt. Prepare your pink sauce. Start by making a roux: equal parts butter and flour. Melt the butter in a small saucepan. Once it's nice and melty, add the flour. Mix for a minute as the flour will toast. Add the milk. Mix until thick. Add the tomato paste and mix until the sauce is a creamy pink color. If it's too thick you can add up to 1/4 cup pasta sauce. **If you don't have tomato paste, you can only use 1 cup of milk and 1 cup of marinara sauce. Lastly, cook your shrimp. In a pan heat some oil (a few teaspoons). Once the oil is hot, add your shrimp. It should take a few minutes to cook. Shrimp goes from long and opaque to tight round pink shrimp. Do not overcook your shrimp because this will make them rubbery. If your shrimp released a lot of juice like mine did in the video, you can drain them. If you like, you can keep the shrimp juice, not a problem. **I didn't add any salt here because the cajun seasoning I used already has salt. Now it's time to assemble! Mix your pasta with the shrimp and veggies. Toss in the pink sauce. Add the cheese and melt through. Plate with shredded parmesan cheese. Taste and adjust for salt and pepper. ENJOY
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You will need:
an 9-inch round pan lined with parchment.
Begin by heating your oven to 350F. Next you will need a hand mixer or stand mixer to beat your eggs and sugar until pale yellow. This can take 4-5 minutes on medium high speed. You can do this by hand if you're strong (I know you're strong). Next add all the liquid ingredients to your bowl and mix. I don't measure the orange juice usually. I just juice my orange and add it all to the batter. If the orange is small, use 2 for maximum flavor. Lastly, mix the dry ingredients into the wet batter and pour your batter into your pan. Bake for 20-30 minutes until the top is golden and beautiful and you can't stand it anymore. You can decorate how you like but I just eat it plain because that's how I like it. Every oven is different. Do not open your oven door before 20 minutes. You risk deflating your cake. **You can double this recipe if you like. Up the eggs to MAX 5 eggs. **Pro tip: I remove the chalaza from the egg yolk (white squiggles: apparently it's not the umbilical cord. It's for suspending the yolk in the middle of the egg so it doesn't get crushed against the shell. science!) I people think it makes the cake taste too eggy so I remove it. enjoy! |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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